COOKIES on the DR. OETKER website

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Cranberry Almond Cookies

These delicious cookies are flavoured with Dr. Oetker Moroccan Almond Extract, a perfect treat!

16 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Cranberry Almond Cookies

For the Biscuits:

100 g Butter (4 oz) Softened
100 g Light Brown Sugar (4 oz)
30 ml Honey (2 tbsp) well flavoured
Egg Yolk x 1
175 g Plain Flour (6 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
50 g Oats (2 oz)
75 g Dried Cranberries (3 oz)
3 ml Dr. Oetker Moroccan Almond Extract (2-3 drops)

preparation

Preparation

1

Cranberry Almond Cookies

Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment.

2

Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.

3

Sieve over the plain flour and Baking Powder and stir in along with the oats, cranberries and Almond Extract.

4

Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the prepared baking sheets and bake for about 10 minutes until just firm and lightly golden. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

1 serving = 35g

Nutritional Information for the recipe Cranberry Almond Cookies

Per Serving Per 100 g / ml
Energy 632kJ
151kcal
1809kJ
432kcal
Fat 6.23g 17.81g
Carbohydrate 0g 0g
Protein 1.69g 4.82g